Name: Creamy Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 recipe pie crust (or store-bought pie crust); 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash); 1/2 cup milk; 1 1/2 teaspoons cornstarch; 2 1/2 cups shredded chicken (like rotisserie); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 cups Yukon gold potatoes, peeled, chopped 1/2-inch cubes; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced (about 1 cup); 3/4 cup sliced celery; 4 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons chicken bouillon; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon pepper; 1 cup frozen peas (do not thaw)

There’s something deeply comforting about a warm, flaky crust hiding a rich, savory filling bursting with tender chicken and veggies. This Creamy Chicken Pot Pie Recipe is my go-to when I want a cozy homemade meal that feels like a hug in dinner form.

This image shows a white dish filled with a thick cooked chicken and vegetable pot pie, sliced to reveal its layers. The top layer is a golden, crumbly pastry crust with a slightly rough texture and a few small green herb sprigs on it. Below the crust, the filling has three main layers: chunks of pale yellow potatoes, bright orange carrot slices, and vibrant green peas mixed with shredded whitish chicken in a creamy sauce. The vegetables and chicken are lightly coated in the sauce, giving them a soft, moist look, and small bits of chopped green parsley are scattered across the filling. A golden spoon partially scoops the filling from the dish, resting on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how this pot pie marries creamy, comforting filling with crisp, buttery crust. It’s straightforward to make but feels like a special treat every time. Plus, it’s packed with real veggies and big on flavor.

Perfect Comfort Food: Creamy, rich filling with tender chicken and fresh veggies makes every bite soothing.
Flaky Homemade Crust: Using a from-scratch pie crust (or store-bought if you’re short on time) adds that golden, buttery finish.
Make Ahead Friendly: You can prep the filling or dough days in advance, making dinnertime stress-free.
Customizable & Cozy: Easy to tweak with whatever veggies or herbs you have on hand

The image shows a white plate holding a round savory pie with a thick golden crust that is crimped around the edges. The top crust is slightly cracked with a shiny, textured surface, and a few small green herb sprigs are placed on it. A slice is removed from the pie, revealing a filling with chunks of light brown cooked meat, orange carrot pieces, small green peas, and yellow potato cubes in a thick sauce. A golden spoon is scooping some filling from the opened section. In the background, there are some fresh green herb sprigs and a light beige cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Creamy Chicken Pot Pie Recipe come together beautifully for a rich, thick filling that’s loaded with flavor and surrounded by flaky crust. Quality chicken broth and fresh herbs really make the gravy sing.

Flat lay of a whole uncracked large brown egg, a small white ceramic bowl of creamy milk, a small white ceramic bowl of olive oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of low-sodium chicken broth, peeled and cubed Yukon gold potatoes, thinly sliced bright orange carrots, chopped pale yellow onion, sliced green celery stalks, peeled garlic cloves, shredded rotisserie chicken pieces, a small white ceramic bowl of frozen green peas, a few fresh sprigs of dried herbs resembling parsley, oregano, thyme, rosemary and sage arranged symmetrically alongside a simple white ceramic plate with a rolled out disc of pale pie dough, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: Homemade crust gives you that tender flakiness; store-bought works fine too if you’re pressed for time.
Shredded chicken: Rotisserie chicken saves so much time and adds juicy flavor—perfect shortcut.
Yukon gold potatoes: Starchy and creamy when cooked, they help thicken the filling and add heartiness.
Carrots, celery, onion: Classic mirepoix base builds deep flavor and adds wonderful texture.
Garlic: Just enough to enhance without overpowering.
Butter and olive oil: Fat gives richness and helps sauté vegetables beautifully.
All-purpose flour: The thickening agent for that luscious pot pie gravy.
Chicken broth: Low sodium lets you control salt and gives a savory base.
Milk and cornstarch: The secret duo for creamy, velvety filling without heaviness.
Herbs and spices: Parsley, oregano, thyme, sage, rosemary, and chicken bouillon amp up the savory punch and warmth.
Frozen peas: Tossed in frozen to keep that pop of freshness and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Chicken Pot Pie Recipe is how easy it is to make it your own. Sometimes, I swap in sweet potatoes or add fresh thyme from my garden for an earthy note. You can also swap frozen peas for green beans or add corn for a sweet touch.

Vegetable swaps: I once added roasted mushrooms and loved the extra umami depth it gave.
Herb upgrades: Fresh herbs like rosemary or thyme brighten up the filling beautifully if you have them on hand.
Crust variation: Try a puff pastry top for a lighter, flakier texture that bakes up even quicker.
For a gluten-free version: Use a gluten-free pie crust and cornstarch or arrowroot to thicken the filling.

Step-by-Step: How I Make Creamy Chicken Pot Pie Recipe

Step 1: Prep Your Crust Ahead

Making a flaky crust always feels like a mini win. I make my pie dough a day ahead, wrapping it tight and chilling it for at least 2 hours (overnight if I can). Trust me, that chill time is key for easier rolling and a crust that bakes evenly without shrinking.

Step 2: Cook the Veggies and Make the Filling

While the crust chills, start prepping the filling. I microwave the diced Yukon gold potatoes covered with a bit of water to speed things up — this way they cook perfectly tender without battling the oven time. Then I sauté onions, carrots, and celery in butter and olive oil until silky and fragrant. Adding garlic at the very end keeps it fresh and punchy.

Sprinkle in the flour to form a roux, and cook it for about 2 minutes — this step is what thickens your sauce just right. Slowly stir in your chicken broth, milk mixed with cornstarch, chicken bouillon, and lots of herbs. Bring it to a gentle simmer and whisk constantly until your sauce thickens up beautifully.

Step 3: Combine and Fill the Pie

Remove the filling from heat and stir in your shredded chicken, the drained potatoes, and those frozen peas (I never thaw them to keep their color and texture). Taste and season with salt and pepper. Pour this comforting mixture into your deep pie dish—this is where your kitchen is going to start smelling amazing.

Step 4: Roll Out Your Crust and Top

Rolling out the chilled dough on floured parchment prevents sticking and makes transferring it over the filling so much easier—you just flip the whole thing, parchment side up, right on top. Then tuck the dough edges back over the rim to create a thick crust. I love fluting mine for that classic look, but a simple fork-crimp works just as well.

Don’t forget to cut a few slits in the top crust so steam escapes, which keeps your crust from getting soggy. I brush the top crust (but not the fluted edges) with an egg wash—that golden glaze just makes it look irresistible.

Step 5: Bake and Enjoy

Bake your pot pie at 375°F for about 40-55 minutes, keeping an eye on the crust’s edges. If they start browning too fast, covering them with foil protects them from burning. Watching the crust puff and turn golden is almost as satisfying as the first bite.

Once out of the oven, give it 5-10 minutes to settle before serving. It’s worth the wait—you’ll love the way the filling stays perfectly luscious without spilling out.

Top Tip

In all my pot pie experiments, a few key tricks made this recipe shine and easier to nail. If you keep these in mind, you’ll get a velvety filling and perfectly flaky crust every time.

Microwave potatoes first: It saves time and ensures fork-tender potatoes without overcooking the filling in the oven.
Don’t thaw the peas: Adding frozen peas straight into the hot filling keeps their texture bright and fresh.
Keep the crust cold: Chilled dough handles better and shrinks less in the oven.
Use chicken bouillon wisely: It layers in a deep umami flavor—just a teaspoon really transforms the savory notes of your filling.

How to Serve Creamy Chicken Pot Pie Recipe

Garnishes

I keep it simple with a sprinkle of fresh chopped parsley or thyme leaves over the warm pot pie. It adds a subtle pop of color and a fresh herbal note that brightens up the creamy richness.

Side Dishes

I love pairing this pot pie with a crisp green salad dressed with lemon vinaigrette or a side of roasted Brussels sprouts for some textural contrast and freshness. Creamy mashed potatoes are overkill here because the pot pie itself is full-on comfort, so something light complements best.

Creative Ways to Present

For special occasions, I’ve baked this pot pie in individual ramekins or mini cast-iron skillets. It’s fun, fancy-feeling, and each person gets their own golden crust crown—plus less fuss with sharing slices!

Make Ahead and Storage

Storing Leftovers

After the pot pie cools completely, I cover it tightly with foil or plastic wrap and refrigerate. It keeps beautifully up to 5 days, which means you’ve got ready-to-reheat comfort food waiting for you any night.

Freezing

I’ve frozen both the filling alone and the fully assembled pie (uncooked) wrapped well in foil and plastic wrap. When freezing the baked pie, you can reheat it straight from frozen—just add extra bake time so the crust crisps evenly.

Reheating

To keep the crust flaky on reheating, I prefer the oven or air fryer. Cover the pie loosely with foil and warm at 300°F for 20-30 minutes, or heat individual slices at 365°F in the air fryer for about 5 minutes. Microwave works too but can soften the crust.

Frequently Asked Questions:

Can I use store-bought pie crust for this recipe?

Absolutely! Store-bought pie crust works great if you’re short on time. Just make sure to thaw it properly (if frozen) and keep it chilled before rolling out for the best texture.

How do I prevent the crust edges from burning?

Keep a close eye on the edges as the pie bakes. If they start getting too dark, cover them with foil or a pie crust shield to protect them while the rest of the crust finishes baking.

Can I make this pot pie vegetarian?

Definitely! Swap the chicken for a hearty mix of mushrooms and extra vegetables. Use vegetable broth instead of chicken broth, and reduce or omit chicken bouillon. Adjust seasoning to balance the flavors.

Is it better to thaw or use frozen peas in the filling?

Using frozen peas straight from the freezer is best. It keeps them vibrant in color and texture once baked, whereas thawed peas can get mushy and lose their bright pop.

Final Thoughts

This Creamy Chicken Pot Pie Recipe is one of those dishes I keep coming back to—not because it’s complicated, but because it’s reliable and soul-satisfying. Whether you’re baking on a chilly night or prepping ahead for busy weekdays, it delivers that warm comfort and homemade goodness that everyone loves. Give it a try; I’m sure it’ll be a favorite in your kitchen too.